Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 2, 2009, Pages 235-240

  You, Lijun ^a   Zhao, Mouming ^a   Cui, Chun ^a   Zhao, Haifeng ^a   Yang, Bao ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Antioxidant activity; Degree of hydrolysis; Loach (Misgurnus anguillicaudatus); Papain; Protamex; Radical scavenging

Indexed keywords

AMINATION; AMINES; AMINO ACIDS; BIOLOGICAL MATERIALS; HYDROXYLATION; HYSTERESIS MOTORS; MOLECULAR WEIGHT; ORGANIC ACIDS; PROTEINS;

ANTIOXIDANT ACTIVITY; DEGREE OF HYDROLYSIS; LOACH (MISGURNUS ANGUILLICAUDATUS); PAPAIN; PROTAMEX; RADICAL SCAVENGING;

HYDROLYSIS;

COBITIDAE; MISGURNUS ANGUILLICAUDATUS;

EID: 60149090291     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.08.007     Document Type: Article

References (34)

1. Ahmadi F., Kadivar M., and Shahedi M. Antioxidant activity of Kelussia odoratissima Mozaff. in model and food systems. Food Chemistry 105 (2007) 57-64
2. Almajano M.P., Delgado M.E., and Gordon M.H. Changes in the antioxidant properties of protein solutions in the presence of epigallocatechin gallate. Food Chemistry 105 (2007) 126-130
3. Ames B.N., Shigenaga M.K., and Hagen T.M. Oxidants, antioxidants, and the degenerative diseases of aging. Process National Academic Science 90 (1993) 7915-7922
4. Baea S.H., and Suh H.J. Antioxidant activities of five different mulberry cultivars in Korea. LWT-Food Science and Technology 40 (2006) 955-962
5. Benjakul S., and Morrissey M.T. Protein hydrolysates from Pacific whiting solid wastes. Journal of Agricultural and Food Chemistry 45 (1997) 3423-3430
6. Bidlingmeyer B.A., Cohen S.A., Tarvin T.L., and Frost B. A new, rapid, high sensitivity analysis of amino acid in food type samples. Journal of Association Official Analytical Chemistry 70 (1987) 241-247
7. Boekel M.A.J.S. Effect of heating on Maillard reactions in milk. Food Chemistry 62 (1998) 403-414
8. Cacciuttoloa M.A., Trinha L., Lumpkina J.A., and Rao G. Hyperoxia induces DNA damage in mammalian cells. Free Radical Biology and Medicine 14 (1993) 267-276
9. Chen H.M., Muramoto K., Yamauchi F., and Nokihara K. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. Journal of Agricultural and Food Chemistry 44 (1996) 2619-2623
10. Chung S.K., Osawa T., and Kawakishi S. Hydroxyl radical-scavenging effects of species and scavengers from brown mustard (Brassica nigra). Bioscience, Biotechnology, and Biochemistry 61 (1997) 118-123
11. Dong S.Y., Zeng M.Y., Wang D.F., Liu Z.Y., Zhao Y.H., and Yang H.C. Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix). Food Chemistry 107 (2008) 1485-1493
12. Je J.Y., Park P.J., and Kim S.K. Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate. Food Research International 38 (2005) 45-50
13. Kimura M., Hama Y., Sumi T., Asakawa M., Rao B.N., Horne A.P., Li S.C., Li Y.T., and Nakagawa H. Characterization of a deaminated neuraminic acid-containing glycoprotein from the skin mucus of the loach, Misgurnus anguillicaudatus. Journal of Biological Chemistry 269 (1994) 32138-32143
14. Klompong V., Benjakul S., Kantachote D., and Shahidi F. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry 102 (2007) 1317-1327
15. Kristinsson H.G., and Rasco B.A. Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. Journal of Agricultural and Food Chemistry 48 (2000) 657-666
16. Liceaga-Gesualdo A.M., and Li-Chan E.C.Y. Functional properties of fish protein hydrolysate from herring (Clupea harengus). Journal of Food Science 64 (1999) 1000-1004
17. Liu C., Wang H.L., Cui Z.M., He X.L., Wang X.S., Zeng X.X., and Ma H. Optimization of extraction and isolation for 11S and 7S globulins of soybean seed storage protein. Food Chemistry 102 (2007) 1310-1316
18. Miliauskasa G., Venskutonisa P.R., and Beek T.A. Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry 85 (2004) 231-237
19. Moure A., Domínguez H., and Parajó J.C. Antioxidant properties of ultrafiltration-recovered soy protein fractions from industrial effluents and their hydrolysates. Process Biochemistry 41 (2006) 447-456
20. Murase H., Nagao A., and Terao J. Antioxidant and emulsifying activity of N-(long-chain-acyl) histidine and N-(long-chain-acyl) carnosine. Journal of Agricultural and Food Chemistry 41 (1993) 1601-1604
21. Nilsang S., Lertsiri S., Suphantharika M., and Assavanig A. Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases. Journal of Food Engineering 70 (2005) 571-578
22. Okutomi T., Nakajima Y., Sakakibara F., Kawauchi H., and Yamazaki M. Induction of release of cytotoxin from murine bone marrow cells by an animal lectin. Cancer Research 47 (1987) 47-50
23. Park C.B., Lee J.H., Park I.Y., Kim M.S., and Kim S.C. A novel antimicrobial peptide from the loach, Misgurnus anguillicaudatus. Febs Letters 411 (1997) 173-178
24. Qin C.G., Huang K.X., and Xu H.B. Protective effect of polysaccharides from the loach on the in vitro and in vivo peroxidative damage of hepatocyte. Journal of Nutrition Biochemistry 13 (2002) 592-597
25. Rajapakse J., Mendis E., Jung W.K., Je J.Y., and Kim S.K. Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Research International 38 (2005) 175-182
26. Shahidi F., Han X.Q., and Synowiecki J. Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chemistry 53 (1995) 285-293
27. Shimada K., Fujikawa K., Yahara K., and Nakamura T. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry 40 (1992) 945-948
28. Thiansilakul Y., Benjakul S., and Shahidi F. Antioxidative activity of protein hydrolysate from round scad muscle using alcalase and flavourzyme. Journal of Food Biochemistry 31 (2007) 266-287
29. Tong L.M., Sasaki S., McClements D.J., and Decker E.A. Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. Journal of Agricultural and Food Chemistry 48 (2000) 1473-1478
30. Uchida K., and Kawakishi S. Sequence-dependent reactivity of histidine-containing peptides with copper (II)/ascorbate. Journal of Agricultural and Food Chemistry 40 (1992) 13-16
31. Wang L.L., and Xiong Y.L. Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability. Journal of Agricultural and Food Chemistry 53 (2005) 9186-9192
32. Wu H.C., Chen H.M., and Shiau C.Y. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Research International 36 (2003) 949-957
33. Yang B., Zhao M.M., Shi J., Yang N., and Jiang Y.M. Effect of ultrasonic treatment on the recovery and DPPH radical scavenging activity of polysaccharides from longan fruit pericarp. Food Chemistry 106 (2008) 685-690
34. Zhang C.X., and Huang K.X. Mechanism of apoptosis induced by a polysaccharide, from the loach Misgurnus anguillicaudatus (MAP) in human hepatocellular carcinoma cells. Toxicology and Applied Pharmacology 210 (2006) 236-245